Pumpkin soup is a favourite in my house. My daughter calls it yellow soup. She will slurp up a whole bowl and sometimes ask for more. It is such a lovely, warming meal when served with crusty bread. You could also sprinkle some cooked chorizo bits on top or have with a chicken and cheese toastie. I am also known to serve it with Gluten Free Focaccia Bread. You do need a little something to wipe up the soup left at the bottom of the bowl.
It is also a great way to get some more veg into your kids diet without them knowing how many veggies are in there.
What you need:
1 medium to large butternut pumpkin
2 large potatoes
1 medium sweet potato
2 – 3 large carrots
1 onion
2 TBS olive oil
3 cloves garlic
2cm piece ginger
1 litre chicken or vegetable stock
1 TBS turmeric
black pepper and salt to taste
1 tsp smoked paprika
What to do:
- Cut all vegetables into roughly the same sized pieces. Cut onion in half and then slice the halves thinly.
- Heat olive oil in a large pot. Fry off onion, garlic and ginger over a medium heat. Once a little browned and soft add vegetables then turmeric. Stir to coat.
- Cover with the stock and add salt and pepper.
- Bring to the boil. Reduce heat and simmer until vegetables are tender.
- Allow to cool because you will now need to use your stick blender, blender or food processor to smooth out the soup making sure all chunks of food are gone.
- At this stage you may find the soup a little thick. I serve it thicker so my daughter can eat is easily with a spoon and not get frustrated because she can’t keep it on there. If you find it is too thick for you add more stock until you get the desired consistency.
- Once it is smooth stir in the smoked paprika. This can also be to taste.
Enjoy your yellow soup
